Lv5
1030 积分 2024-03-13 加入
Oxidative stability of UHT milk as influenced by fatty acid composition and packaging
21天前
已完结
Research of Maillard reaction and stability of liquid infant formulas during storage
1个月前
已完结
Regulating fat globule structure of infant formula based on MFGM to promote lipid uptake by improving lipolysis
1个月前
已完结
The Effect of Calcium, Citrate, and Urea on the Stability of Ultra-High Temperature Treated Milk: A Full Factorial Designed Study
1个月前
已完结
Influence of EDTA and Citrate on Physicochemical Properties of Whey Protein-Stabilized Oil-in-Water Emulsions Containing CaCl2
1个月前
已完结
Effect of sodium citrate on lactose crystallization in concentrated whey
1个月前
已完结
Construction, stability and photodynamic germicidal efficacy of curcumin nanoemulsion stabilised with Maillard conjugate of Wpi‐Rha
2个月前
已完结
Effects of Conjugation with Basil Seed Gum on Physicochemical, Functional, Foaming, and Emulsifying Properties of Albumin, Whey Protein Isolate and Soy Protein Isolate
2个月前
已完结
Effect of modified β-lactoglobulin on the stability of algae oil emulsion: Storage, environmental and oxidative stability
2个月前
已完结
The Improvement of Nanoemulsion Stability and Antioxidation via Protein-Chlorogenic Acid-Dextran Conjugates as Emulsifiers
2个月前
已完结
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